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Fresh Green Bean Salad

Fresh Green Bean Salad

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Coyote House

Coyote House

This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
  2. Toss green beans, radishes, and cucumbers together in a large bowl.
  3. Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.
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Reviews

lutzflcat
2

lutzflcat

4/27/2014

This salad's simplicity allows the fresh vegetables to be the star. The recipe didn't say what type vinegar to use, so I used white balsamic and added some fresh dill which always partners well with green beans. I steamed the green beans for 2 mins and 20 seconds in the micro on high which left them perfectly crisp. This was a welcome change for a nice side salad with dinner. This didn't knock-my-socks-off, but I did enjoy it.

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